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–+ servings
Cookies and Cream Cupcakes

Irresistible Cookies and Cream Cupcakes for Sweet Tooth Bliss

Delicious Cookies and Cream Cupcakes that bring joy to Oreo lovers with their rich flavor and delightful presentation.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Semisweet Chocolate Chips Substitute with milk chocolate if desired.
  • 1/3 cup Dark Cocoa Powder Unsweetened cocoa powder can be used as a substitute.
  • 1 cup Boiling Water Hot coffee enhances flavor.
  • 1 cup All-Purpose Flour Opt for gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Sugar substitutes can lower the sugar content.
  • 1 teaspoon Baking Soda Ensure it’s fresh for the best results.
  • 1/2 teaspoon Salt Kosher salt can also be used as an alternative.
  • 1/2 cup Vegetable Oil Melted coconut oil offers a different flavor twist.
  • 2 large Eggs Flax eggs are a vegan alternative.
  • 1 teaspoon Vanilla Extract Pure extract is preferred over imitation.
For the Buttercream Frosting
  • 1 cup Unsalted Butter Margarine may be used for dairy-free options.
  • 3 cups Powdered Sugar Sugar substitutes can be used for a lower-calorie version.
  • 1/4 cup Heavy Cream Milk serves as a lighter substitute.
  • 1 cup Oreo Cookie Crumbs Any chocolate sandwich cookie can be substituted.
For the Decoration
  • 12 pieces Oreo Cookies (halved) Feel free to use any similar cookie.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping Bag
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350℉ (177℃). Line a standard cupcake pan with colorful liners.
  2. In a medium bowl, combine semisweet chocolate chips, dark cocoa powder, and boiling water. Stir until smooth and let cool.
  3. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
  4. Add vegetable oil, eggs, and vanilla extract to the cooled chocolate mixture. Beat until smooth.
  5. Pour wet ingredients into the dry ingredients and fold gently until combined.
  6. Scoop batter into liners, filling each about ⅔ full. Bake for 20 minutes.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Beat unsalted butter until creamy, then gradually add powdered sugar and mix.
  9. Add vanilla extract and heavy cream, whipping until fluffy.
  10. Fold in Oreo cookie crumbs evenly into the buttercream.
  11. Heat chocolate chips and heavy cream together for ganache, stirring until smooth.
  12. Pipe the buttercream onto cooled cupcakes, drizzle with ganache, and top with halved Oreo cookies.
  13. Serve and enjoy your Cookies and Cream Cupcakes at room temperature.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 220mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure butter is at room temperature for smooth frosting. Measure flour accurately to avoid dense cupcakes.

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